Ingredients
3 eggs
1 cup sugar
280ml vegetable oil
2 teaspoons vanilla extract
3 cup plain flour
1 teaspoon salt
1 teaspoon baking sode
2 cup chopped, peeled apples
1/2 cup chopped pecans
For the toffee sauce
1/2 cup butter
60ml milk
1 cup dark brown soft sugar
1 pinch salt
Preparation
Preheat the oven to 350 In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Spoon into a greased 25cm ring tin; bake in the preheated oven for 1 hour and 15 minutes or until the cake tests done with a knife or skewer. Cool in tin on a wire rack for 10 minutes, then remove cake to a serving platter. For the toffee sauce, combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly drizzle over warm cake.
